Description
Korean Fried Chicken Knees is a Korean inspired chicken dish prepared with chicken’s knee, the tiny joint connecting the drumstick to the foot where it is seasoned with gochujang, garlic and ginger, coated with flour then deep fried.
Ingredients
Scale
Chicken
- 500 g chicken knees
- 5 cloves garlic, minced
- 1 tsp grated ginger
- 2 tbsp gochujang
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- salt
- freshly ground black pepper
- oil, for deep frying
Crispy Coating
- 1/2 cup flour
- 1 1/2 cup cornstarch
- 1 tbsp chilli powder
Instructions
- In a container that you can cover mix together flour, cornstarch and chilli powder.
- In a bowl combine all chicken ingredients apart from the oil. Mix it well.
- Put oil on wok, fill it up enough for deep frying then heat to 180C.
- While oil is heating, place chicken knees, one piece at a time in the container filled with the flour mixture. Do not over crowd and do it in just one layer. Cover the container then mix it but shaking it up, until chicken is well covered.
- Set chicken aside, do it with the remaining uncoated chicken.
- Deep fry chicken pieces, dropping them one by one into the hot oil, cook for 6-8 minutes or until chicken is cooked through. Remove from wok, drain of excess oil then serve.
View Comments
This is totally my thing! How did you gather so many chicken knees? Or where did you buy them??
I just recently got my first gochujang - what a revelation! Love the stuff! This recipe looks really good - but not sure where to get chicken knees!
Could you please post a photo of chicken knees. Here in the US, they’re either thighs or drumsticks (lately I’ve seen gizzards in regular groceries not the Asian ones) with bones or boneless. Is this similar to the items that Pelicana (a Korean world-wide fried chicken chain) have in their store?
This is how it looks like https://primemetromart.com/product/chicken-knee-cartilage/
Looks good!
Interesting! I had no idea chicken knees was a thing. I mean it makes sense, but still...we don't hear about them much here in the States. With that said, I do love popcorn chicken, so your point is accurate. If you call this popcorn chicken, no one would think twice about it. Either way, these look perfectly seasoned and fried, Raymund!
Same as me, the first time I had it is when my friend ordered it on a restaurant, and I was like, what! Since then I was hooked
Korean fried chicken is basically the best thing ever. It looks like you have done it justice!!
awesome recipe but where do you get chicken knees? asked a few butchers but nobody sells just the knees (always legs and thighs)
It might be called differently in your country, here we also call is Chicken cartilage and its usually only available on Asian butchers.